Anthony Bourdain's Boeuf Bourguignon Recipe

Step 1

Cut the meat into chunks, and season with salt and pepper.

Step 2

In a Dutch oven or pan, add the oil, and turn the stove on to high heat. Sear the meat in batches, searing until each piece is browned. Once all the meat has been seared, set it aside.

Step 3

Add the onions to the pan, and lower the heat to medium. Cook the onions until golden brown and softened. Sprinkle the flour over the onions, and stir. If using another pan, transfer to a Dutch oven once cooked.

Step 4

Pour the wine and port over the cooked onions in the Dutch oven. Turn the stove on high heat, and bring the liquid to a boil.

Step 5

Add in the seared meat, the diced carrots, the garlic, and the herbs. If the liquid doesn't cover the meat all the way, add in water until it does. Once the liquid has come to a boil with all of the ingredients added, reduce the stove heat to low, and allow it to simmer.

Step 6

Cook the dish for a minimum of 2 hours, checking every 20 minutes to stir the bottom of the pan, until the meat is tender enough to easily break apart with a fork. The liquid will have reduced to a nice, caramelized sauce.

Step 7

Once done, remove the large pieces of herbs, and garnish with chopped parsley before serving.